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In a large mixing bowl, combine your ground beef.
Add the finely diced onions, green bell peppers, optional tomato, and optional green chili.
Stir in the fresh chopped parsley and cilantro.
Season generously with salt, black pepper, ground cumin, ground coriander, and any other optional spices like paprika.
Using your hands, thoroughly mix and knead the meat mixture for about 5-7 minutes until it feels slightly sticky and uniform.
Gently open each pita bread pocket or slice it in half horizontally to create two halves.
Take a generous portion of the meat mixture (about ¼ to ⅓ cup per pita half) and carefully spread it inside each pita pocket, leaving a small border.
Lightly brush both sides of each filled pita with olive oil, melted butter, or vegetable oil.
Preheat your oven to 200°C (400°F).
Arrange the oiled, filled pitas on a baking sheet and bake for 20-30 minutes, flipping halfway through, until golden brown and crispy.
Alternatively, heat a large pan over medium heat, place 1-2 filled pitas in the pan, and cook for about 5-8 minutes per side until deeply golden and crispy.
Once cooked, carefully remove the Hawawshi Arayes from the oven or pan and allow them to rest for 5 minutes before cutting.
Cut each pita into halves or quarters and serve hot with your favorite sides.